Category Archives: Breakfast

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Oh hey. Do you remember this blog? Yeah, neither do we. Took an unintentional hiatus. I vacationed all summer long, and actually, all fall/winter too. Been to Chicago, Black Butte, Lincoln City, Santa Barbara, Tucson, San Francisco, and Las Vegas all in the last 6 months. That is nuts – Illinois, Oregon x2, California x2, Arizona, and Nevada. And I started coaching CrossFit at my fav place, NWCF. And I still have the two kids to care for, obviously. Anyways, you get the point. Buuuut, as Evan and I sat in our friend Jamie’s kitchen on New Year’s Eve, we resolved to post again. Because we love this blog, and we love all of you for your support. And your graciousness while we peaced out for a few.

So, here we go. Our absolute favorite breakfast. I cut out grains completely from my kids diet a couple of months ago. Prior to that, they hadn’t been eating gluten but were still eating lots of corn/rice. Their fav breakfast was “milk and munch” – the Nature’s Organic Gorilla Munch cereal. So I was worried about breaking that habit and doing something grain free for when they wake up and come downstairs with those adorable sleepy eyes and hungry tummies. My dear friend Sarah who also cooks grain free for her family of 5 came to the rescue with this recipe. The 1st day was a bit rough, but starting with day 2, and everyday since, my kids don’t mention the munch and come down asking for ‘milk and seeds”. Is it a bit more work for me? Sure, but totally worth it in my opinion. I’ll post more later on why we finally cut grains, and the amazing health benefits we’ve seen as a result. The kids like to eat their seeds with their fingers, and sometimes in a bowl with milk poured over it. I like it best with a little yogurt and some berries on top. Added benefit – your house will smell divine while these guys are toasting. Enjoy, friends!

METHOD:

While butter is melting, lay a sheet of parchment paper on the counter.

Add nuts, seeds, and coconut.

Stir until butter coats the mixture.

Add cinnamon, nutmeg, and cloves. Stir to combine.

Add syrup and continue to stir until mixture is lightly toasted.

Once desired toastyness is reached, quickly spread mixture out onto parchment paper. Because of the syrup, this will burn quickly so make sure to get it off the heat as soon as you deem it to be done.

Allow the mixture to cool. It will crisp up as it cools – we usually wait about 15 minutes.

Store in airtight container for up to a week.

NOTE: You can use any variety of nuts and seeds, too. We’ve made it with pumpkin seeds, cashews, and walnuts. And sometimes we go crazy and add in some raisins or dried apricot after the mixture cools. Enjoy!

*Use organic ingredients whenever possible.

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It was a beautiful and hot summer here in Seattle… and fall has officially arrived! And these little treats are perfection!! Best part for me is that they are quick and easy, and don’t even require baking. All you need is a food processor, Vitamix, or your favorite chopper-upper and you’re good! These keep beautifully in the fridge and then you have a cool treat packed full of yummy, good-for-you ingredients! These make about 12-16 balls or an 8×8 dish of Lara-type bars. Enjoy, friends! They are delicious and a big hit with the little ones, too.

INGREDIENTS:

1/2 cup pecans

1/2 cup almonds

1/2 cup walnuts

12 medjool dates, pits removed

3/4 cup dried apple rings

1 tablespoon chia seeds

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon sea salt

METHOD:

Put pecans, almonds and walnuts in the food processor and pulse until the nuts are coarse meal consistency.

Add the pitted dates, dried apple rings, cinnamon, nutmeg, chia seeds, and salt to the ground nuts and pulse until everything is thoroughly combined and processed.

The mixture should be sticky enough to roll into balls OR you can form them into Larabars: line an 8×8 dish with parchment paper, plop your mixture into the dish and smooth and flatten with your hand to shape the bars flat, refrigerate for a couple of hours and then cut into bars/squares once they’ve firmed up enough.

Once formed into balls or squares, they should be kept in a covered container in the fridge.

*Use organic ingredients whenever possible.

Posts may contain affiliate links. If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission. This helps in covering the costs to keep the site up and running. We appreciate your support!!

Prior to May, I had made waffles twice. And they were not good. But in May, I volunteered to make waffles for my son’s Staff Appreciation Breakfast at his elementary school. Husband thought I was crazy. My awesome neighbor Julie (who was also on the committee) came to the rescue with this recipe. It is a favorite in her family. So I tried it out on my family, who loved it, and set out to multiply this recipe by 8 and serve to the staff. It worked! And it was so much fun! So much so that we made them again in bulk just a few days later for my 4 year-old’s birthday party.

I double this recipe every time I make these. We have a really deep Belgian waffle iron and it uses a ton of batter, so I don’t get as many per batch. These freeze beautifully! You can take them out as needed and pop them in your toaster for a quick breakfast. Also, another lunch box favorite. Jonah loves these sandwich style with peanut-butter and honey in the middle. Yum. Enjoy!

*Use organic ingredients whenever possible.

Posts may contain affiliate links. If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission. This helps in covering the costs to keep the site up and running. We appreciate your support!!

We go through crazy volumes of fruit in our house. I don’t know many people who don’t enjoy fruit, but it’s the one food group that all of our kids agree upon and love wholeheartedly. This fruit salad is another gem from The Joyful Kitchen ladies. I have made it the last two weekends and I love, love, love it. The addition of mint just kicks it up and makes it taste so, so fresh and delicious.

I don’t really think it matters what fruits you choose, I’ve changed it up each time and it was equally delicious.

INGREDIENTS: (for the fruit salad)

1 pineapple, cored and cut into bite-sized chunks

6 kiwis, peeled and chopped

3 oranges, peeled and chopped

1 pound of strawberries, chopped

1-2 mangoes, peeled and chopped

2-3 tablespoons of fresh mint leaves

INGREDIENTS: (for the dressing)

Juice of two limes

1/2 tsp sea salt

2 tablespoons honey (can use less depending on sweetness of fruit)

2 tablespoons of a lightly flavored oil (olive oil is what I used, grapeseed oil would work great, too)

I don’t know about your kids, but mine used to love packaged, processed snacks. When we made the change to real food and away from processed foods 16 months ago, snacks were the first thing I tried to make at home… These remind me of a Nutrigrain Bar, only they are in cookie form. They are a bit crumbly, and messy for 2 and 3 year olds with the jam that spills out… but, the recipe is simple and the ingredients are clean, so to me, a little mess is worth it.

INGREDIENTS:

12 teaspoons Organic Fruit Spread (make sure to look for one that is 100% organic, citric acid is often times genetically engineered, unless labeled organic).

METHOD:

Combine ground oat flour and sea salt and stir to combine. You can either buy oat flour, or you can just throw your oatmeal in the food processor and grind it yourself. Either way is just fine.

In a saucepan over low heat, melt butter. Add syrup and vanilla. Stir to combine.

Pour wet ingredients into dry ingredients and stir until combined.

Split dough in half.

Using half of the dough, press into silicone muffin pan liners. You should have enough for 12 full size muffins. Press dough down into the bottom, and press up the sides, making a cup in the muffin liner.

Scoop approximately 1 teaspoon of jam into each dough cup. Careful not to overfill.

Using the other 1/2 of the dough, form 12 equal sized balls. Then press on each ball to flatten, forming a disc.

Place the discs on top of the muffin cups filled with jam, pinching at the sides to create a seal. If you don’t do this, jam will spill out the sides… which isn’t terrible, but they won’t look as pretty and will be messier.

Bake in 350F oven for 20-25 minutes, or until golden brown.

This is the MOST IMPORTANT step: remove from oven, and DO NOT TOUCH for 30 minutes or more until cooled. I feel like these hold together soooo much better when cool. If you try to remove them from liners while they are still hot, you will end up with a crumbly oat and jam mess. So have a little patience.

*Use organic ingredients whenever possible.

Posts may contain affiliate links. If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission. This helps in covering the costs to keep the site up and running. We appreciate your support!!

Good morning! I have a super special treat to share with you guys. Today I am introducing you to these most amazing muffins. These babies are packed full of good-for-you ingredients to start your day off just right or to give you an energy packed treat as an afternoon pick-me-up. But there is more as to why these guys are so special… If you live in Seattle and haven’t attended a class taught by The Joyful Kitchens, you need to. The Joyful Kitchens is made up of three lovely Seattle ladies who are like the quadruple threat in the kitchen, if such a thing exists. They teach, they cook from scratch, they cater, they photograph – and most importantly they are wonderful, sweet, hospitable, and beautiful women. I have taken three of their classes in the past year and have learned so many fun new recipes and tricks that range from cocktail parties and holiday treats, to most recently fun brunch food. These muffins came from that class. I asked Rachel if she would let me share this recipe with you guys, because I know that you will love them just as much as we have. They will be a staple in our home for sure. They are great as a quick breakfast and perfect for a snack. I’ve been sticking them in Jonah’s lunchbox everyday too, to get him through the rest of his afternoon at school.

So run out to your favorite bulk bin location and stock up! We love to hear from you, so let us know how you liked them and I will be sure to pass all compliments along to Rachel!

INGREDIENTS:

1 1/2 cups whole spelt flour

1/4 cup natural raw wheat germ (this was the only item I forgot when I went bulk bin shopping for these muffins so I used an additional 1/4 cup almond flour)

1/4 cup almond flour

2 teaspoons baking soda

1/2 teaspoon fresh ground nutmeg

1 1/2 teaspoons ground cinnamon

2 cups shredded carrots (would be great with shredded zucchini, too)

1 tart apple peeled, cored, and shredded

1/2 cup raisins

1/2 cup chopped and pitted dates

1/2 cup chopped raw walnuts

1/2 cup raw sunflower seeds

1/4 cup raw pepitas (pumpkin seeds)

1 teaspoon toasted flax seeds

1/2 cup chopped super dark chocolate or dark chocolate chips

1/2 cup shredded, unsweetened coconut

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon pure almond extract

1 tablespoon molasses

3 large eggs

1/2 cup melted coconut oil

1/2 cup unsweetened applesauce

1/2 teaspoon course sea salt

3/4 cup pure maple syrup

METHOD:

In a large bowl, mix together all dry ingredients. Add in the shredded apple and carrots, the raisins, dates, walnuts, seeds, chocolate, and coconut.

Using your hands, mix all of the ingredients together to ensure everything gets coated with the flour.

This is another one of those duh posts, but seriously people – if you eat bacon (which you should), then this is the best way to prepare it. I’ve tried all kinds of bacon cooking methods, and for the last year or so, this is the only way I cook it. I used to get so annoyed at the messy bacon splatter all over my cooktop, and this way is completely mess free… Anyways, hope this simple little method helps you guys out – I like to make a whole pack and then stick whatever we don’t eat in the fridge…. Just about 20 seconds in a fry pan on the stove over medium heat and it is hot and ready to go for the next time. Clean up is so easy. Throw away parchment paper, and put cookie sheet back in cupboard. And lastly, this post is for my super awesome brother, whom I adore, but who has asked me no less than 100 times how to cook bacon in the oven. Here you go, bro!

INGREDIENTS:

Approx 10-12 slices of organic, pastured bacon

METHOD:

Preheat oven to 360F.

Line a cookie sheet with parchment paper.

Spread out bacon on cookie sheet, taking care that none of the pieces overlap.

Cook for 15-20 minutes, or until desired crispness is achieved. Bacon preference is a very personal thing, you know.

Take out of the oven, pour off grease into mason jar to be kept in refrigerator for later use (See Fats + Oils for reasons why we cook with bacon fat on a regular basis).

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Erin + Evan

Proverbs 31

... She seeks wool and flax, and works with willing hands... She rises while it is yet night and provides food for her household... She looks well to the ways of her household, and does not eat the bread of idleness...